ROBERT SAUCE RECIPE
Steps:
- Heat a saucepan over medium heat until hot.
- Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
- Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
- Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
- Add the mustard and finish by adding the remaining tablespoon of butter to the sauce and stir. This is called mounting.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve with your favorite pork dishes or beef and chicken recipes.
CLASSIC SAUCE ROBERT
Steps:
- Gather the ingredients.
- In a small bowl, combine sugar and lemon juice, and stir until the sugar is dissolved.
- In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
- Add wine . Bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
- Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
- Strain through a mesh strainer.
- Add mustard and the sugar-lemon mixture, and mix well. Serve immediately.
Nutrition Facts : Calories 173 kcal, Carbohydrate 10 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 599 mg, Sugar 3 g, Fat 10 g, ServingSize 1 quart (8 servings), UnsaturatedFat 0 g
BBQ SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 1h30m
Yield 1 gallon
Number Of Ingredients 16
Steps:
- Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
- Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.
PASTA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 45m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 11
Steps:
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
ROBERT SAUCE - T. H. E. PORK SAUCE
Entered for safe-keeping. A classic French brown mustard sauce especially good on grilled pork from Raymond Sokolov's "The Saucier's Apprentice". I avoided sauces for decades, but recently I have come to appreciate that an accent of a perfect sauce can take a meat to a new height; the calories can be handled in a sensible diet if you don't grab bread or more meat to get every drop of sauce. So this year I'm seeking ultimate sauces. I prefer More Than Gourmet demi-glace to Better-Than-Bouillon; it has less sodium. For the ultimate sauce, make your own veal stock.
Provided by KateL
Categories Sauces
Time 20m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
- Add the white wine and reduce by two-thirds.
- Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
- If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
- Just before serving, stir in the sugar and mustard.
Nutrition Facts : Calories 47.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 16.5, Carbohydrate 2.6, Fiber 0.3, Sugar 1.2, Protein 0.3
SAUCE ROBERT
Steps:
- Sauté half a diced onion in butter, then add a cup of white wine and reduce to 2 oz. Add brown sauce and tsp Dijon mustard. Strain through a fine chinois and whisk in 2 Tblsp butter.
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